Defensive publication

ABSTRACT

AN IMPROVED STRAIGHT DOUGH PROCESS IS DISCLOSED FOR PREPARING YEAST-LEAVENED BAKED GOODS. SUCCINYLATED MONOGLYCERIDES ARE USED AS AN ADDITIVE IN THE BAKE MIX TO IMPROVE SUCH PROPERTIES AS MACHINABILITY, LOAF VOLUME AND GRAIN SCORE. SUCCINYLATED MONOGLYCERIDES ARE ADDED TO THE BAKE MIX IN AMOUNTS OF FROM ABOUT 0.1% TO ABOUT 0.5% BY WEIGHT OF THE FLOUR PRIOR TO BAKING.

DEFENSIVE PUBLICATION UNITED STATES PATENT OFFICE Published at the request of the applicant or owner in accordance with the Notice of Dec. 16, 1969, 869 0.G. 687. The abstracts of Defensive Publication applications are identified by distinctly numbered series and are arranged chronologically. The heading of each abstract indicates the number of pages of specification, including claims and sheets of drawings contained in the application as originally died. The files of these applications are available to the public for inspection and reproduction may be purchased for 30 cents a sheet.

Defensive Publication applications have not been examined as to the merits of alleged invention. The Patent Office makel no assertion u to the novelty of the disclosed subject matter.

PUBLISHED DECEMBER 3, 1974 T929,007 STRAIGHT DOUGH BAKING PROCESS Ronald F. Czarnecki, 408 Oakmont Drive, Kingsport, Tenn. 37663 Filed Feb. 28, 1974, Ser. No. 446,871 Int. Cl. A21d 2/16 US. Cl. 426-24 No Drawing. 8 Pages Specification An improved straight dough process is disclosed for preparing yeast-leavened baked goods. Succinylated monoglycerides are used as an additive in the bake mix to improve such properties as machinability, loaf volume and grain score. Succinyiated monoglycerides are added to the bake mix in amounts of from about 0.1% to about 0.5% by weight of the flour prior to baking. 

